Lobster Roll Debate Divides New England: Butter vs. Mayo

A culinary divide has emerged in Maine regarding the quintessential lobster roll, with a heated debate over whether the seafood should be served warm with butter or cold with mayonnaise. The preparation method has become a point of contention in the region known for its lobster.

Maine-style lobster rolls traditionally feature cold lobster meat, either mixed with mayonnaise or served alongside it. This contrasts with the Connecticut-style roll, which typically includes warm lobster meat poached in butter or served with warm butter on the side. Both preparations are usually served in a warm, toasted split-top bun, often brioche.

Peter Bissell, co-owner of Highroller Lobster Co. in Portland, Maine, believes there is ample room for both styles. "We just want to make people happy with fresh, never frozen, Maine lobster meat, and our specialty mayos was sort of our differentiating factor," Bissell told Fox News Digital. "But we’re not dying on any of these hills. It’s really good either way."

Highroller Lobster Co. is known for its unique specialty mayos, including flavors like roasted red pepper, fresh lime, and roasted garlic. Rather than mixing the mayo with the lobster, the restaurant garnishes the roll with a zigzag drizzle of mayo over the meat. Bissell noted that customers who prefer Maine-style rolls often appreciate the tangy mayo combined with the "cool, refreshing interior of the sandwich [and] the crisp, warmed bread on the outside."

For patrons who prefer butter, Highroller offers it as an option. The restaurant added warm lobster meat with butter as a menu item more recently. "We added Connecticut-style," Bissell said. "It’s a $1 upcharge because the cooks, they poach it in butter for 45 seconds to one minute on the line, so now customers can order fully warmed meat with butter if they choose."

This past summer, Bissell reported that approximately 50% of lobster rolls sold were ordered with mayo and 50% with butter. Of the butter-based orders, 25% were specifically Connecticut-style.

In contrast, Robert Marcarelli, a Connecticut-based chef and restaurant owner, adheres strictly to the Connecticut-style preparation, serving only warm lobster with butter. "Connecticut is very die-hard butter, no mayo. As you head a little bit north, mayo starts coming into the picture," Marcarelli told Fox News Digital. "I will try the mayonnaise ones here and there, but my favorite is just hot lobster with butter."

Both Bissell and Marcarelli agree that the quality of the lobster meat is paramount. "A lot of people are out there buying frozen lobster meat, and it doesn’t matter whether you put it with mayo or butter, you could taste the difference between fresh meat and frozen," Marcarelli said.